Use this calculator to estimate pour cost calculator from your own assumptions. The calculation runs locally in your browser, and the formula, example, scope, and source are visible below.
How to use this calculator
- Bottle cost: enter the value for the same scenario and period as the other inputs.
- Bottle size (ml/oz): enter the value for the same scenario and period as the other inputs.
- Pour size: enter the value for the same scenario and period as the other inputs.
- Selling price per drink: enter the value for the same scenario and period as the other inputs.
- Waste/spillage %: enter the value for the same scenario and period as the other inputs.
- Replace the example values with values from one consistent scenario.
- Select Calculate and review the primary and supporting results.
- Change one assumption at a time when comparing scenarios, then verify material decisions against the governing source or a qualified professional.
Formula and method
usable_volume = bottle_volume * (1 - waste_pct)
pours = usable_volume / pour_size
cost_per_pour = bottle_cost / pours
pour_cost_pct = cost_per_pour / selling_price * 100
gross_profit_per_pour = selling_price - cost_per_pour
The implementation uses the audited A12 — Restaurant / Recipe Cost method. Intermediate values retain calculation precision; the interface formats values only for display unless the formula itself specifies a rounding rule.
Worked example
Inputs: Bottle=$30; 750ml; Pour=44.36ml (1.5oz); Waste=2%; Drink price=$10
Result: Pours≈16.57; Cost/pour≈$1.81; Pour cost≈18.10%; Gross profit≈$8.19
This is the baseline audited scenario used to check that the page, formula, and displayed result remain aligned.
How to interpret the result
The calculator reports Pours/bottle; cost/pour; pour cost %; gross profit/pour. Treat the output as a scenario estimate: it changes when the entered scope, time period, fee basis, or cost definition changes. It does not establish a universal benchmark or guarantee a business outcome.
Assumptions and limitations
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The result is limited to the inputs and A12 — Restaurant / Recipe Cost logic shown on this page.
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Results are informational planning estimates, not accounting, tax, legal, employment, valuation, or investment advice.
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Values are processed in the browser and are not submitted to an application server.
Common mistakes
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Unit conversion.
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waste>=100%.
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drink price=0.
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Rounding intermediate values before completing the formula can change the final result.
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A worked example is not a default recommendation; replace every assumption that does not match your case.
Frequently asked questions
What inputs should a restaurant include in the Pour Cost Calculator?
Use the same period and units for these inputs: Bottle cost; Bottle size (ml/oz); Pour size; Selling price per drink; Waste/spillage %. Keep optional assumptions at their example values only when those values match your scenario.
How is Pour Cost calculated?
The calculation applies this audited method: usable_volume = bottle_volume * (1 - waste_pct) pours = usable_volume / pour_size cost_per_pour = bottle_cost / pours pour_cost_pct = cost_per_pour / selling_price * 100 gross_profit_per_pour = selling_price - cost_per_pour Display rounding is applied after the calculation rather than to intermediate values unless the rule explicitly requires it.
Which labor, overhead or tax items are excluded unless entered?
Use the same period and units for these inputs: Bottle cost; Bottle size (ml/oz); Pour size; Selling price per drink; Waste/spillage %. Keep optional assumptions at their example values only when those values match your scenario.
How should I interpret the result for my own restaurant?
Read Pours/bottle; cost/pour; pour cost %; gross profit/pour as a planning estimate for the assumptions entered. Compare scenarios using the same scope and period; the calculator does not establish a universal target or guarantee an outcome.
How this calculator was created and tested
- Formula basis: the public formula is generated from the audited implementation specification for this calculator, not inferred from a search snippet or an AI answer.
- Validation coverage: 2 of 2 release test vectors are marked Audited for this calculator. The suite covers a normal scenario plus boundary or invalid-input behavior where defined.
- Regression behavior: build checks compare expected outputs, validation states, route integrity, structured data, internal links, and release blockers before publication.
- Automation and AI: automation or AI may assist drafting, organization, and regression work, but it is not treated as an authoritative source and does not override the audited formula, official rate registry, or release blockers.
- Editorial responsibility: MIASIN S.R.O. controls publication, source policy, corrections, and release decisions. No named individual expert review is claimed unless a page explicitly identifies one.
Read the full Methodology, Editorial Standards, and Corrections Policy.
Sources and freshness
Sources are ordered by authority: government or official sources first, then first-party platform sources, educational references, and finally supporting industry references.
- Educational reference: OpenStax
- Educational reference: OpenStax
- Supporting industry reference: restaurantmetric.com
Last reviewed: September 22, 2026
Source set reviewed: September 22, 2026
Next scheduled review: September 22, 2027
Review cadence: Formula stable; external benchmarks only when explicitly sourced